Ingredients:

1 1/2 pounds ground beef (85-90% lean)
1 med. sweet or Vidalia onion, diced
1 med. green pepper, diced
1 heaping teaspoon prepared minced garlic
1/2 teaspoon black pepper
1 cup water
1 heaping teaspoon concentrated beef base
2- 15 oz. cans original Delmonte stewed tomatoes
3/4 cup mothers quick cooking barley
1/2 cup fresh parsley, chopped

Methods:

Place ground beef, diced onion, green pepper, garlic and pepper in Dutch oven and cook until beef is brown and vegetables are tender, stirring frequently. Pour in water and beef base, stir.

Open can of tomatoes and insert serrated knife into can, to break up stewed tomatoes. Pour into pot. Pour barley in, stir well.

Cover, bring to a boil, then simmer for 30 minutes, stirring often.

Place chopped parsley in the pot in the last 15 minutes of cooking. Remove from heat and pour into bowls.